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Table 1 Baseline Demographic and Unadjusted Home Food Environment Characteristics*

From: Differences in home food availability of high- and low-fat foods after a behavioral weight control program are regional not racial

  Overall
N = 90
Vermont White participants N = 44 Arkansas White participants
N = 21
Arkansas African American
N = 25
p-value
Age (years) 44.6±10.2 46.2±10.2 42.7±11.4 41.7±2.5 p > 0.05
Female (%) 95% 93% 96% 100% p > 0.05
College Education or Higher (%) 65% 69% 50% 69% p < 0.05
Weight (kg) 98.3±19.0 94.0±20.3 98.0±13.5 106.0±18.8 p < 0.05
Food Storage (FSQa food categories) 3.6±2.5 3.2±2.2 3.7±2.1 4.1±3.1 p > 0.05
Low-Fat Foods (HFIb food categories) 7.2±2.1 7.6±1.9 6.4±2.1 7.0±2.1 p = 0.075
High-Fat Foods (HFIb food categories) 8.5±2.5 7.6±2.0 9.4±3.0 9.2±2.5 p < 0.01
  1. * (Mean ± SD unless otherwise noted); aFood Storage Questionnaire; bHousehold Food Inventory